Making Your Own Curing Salts
Last edited: 2/12/13
- Micro SmokerLast edited: 9/29/13
- Smoked/Dutch Oven Southwestern Chicken & RiceLast edited: 12/26/11
- Overview Understanding Propane Gas SystemsLast edited: 4/29/11
- Cherry Dry Rub Recipe And ProcessLast edited: 9/22/12
Food Safety - Page 3
Welcome to the Safety Forum...You can post questions regarding the Safety of anything here and it will be answered to the best of our ability and all are asked to contribute...However, There are a few Guidelines that should be taken into consideration when you post an answer...
Always try to keep USDA recommendation in mind when you answer...
Always take into consideration that the member asking the question, or others reading the question and answers, are not sure if they are risking the Health of themselves and loved ones and does not know what to do...
Read the post and give Complete and Detailed answers...Random statements that are Vague, General or nonspecific that can't be supported by anything other than, " That's the way my Grandmother did it." can be confusing and potentially dangerous...
Some Guidelines are Standard on SMF...It is important for your Safety, that any Meats that have been Punctured, Injected, Boned Rolled and Tied or Ground be cooked or smoked at a temperature, typically 225*F or greater, that gets the Internal Temperature of the meat from 40*F to 140*F in 4 Hours or less...Frequently called the 40 to 140 in 4 Rule. (This does not include meats containing Cure #1, Cure #2 and Morton's Tender Quick.)
This is how the rule was established...
A Guideline like 40-140 in 4...aka the Rule (less letters than Guideline) is, Easy to remember, Provides a margin of Error, Has been gleaned from information provided by Multiple sources, including but not limited to, Professional Food service organizations, The American Culinary Federation, The ServSafe program, the USDA and Food Service Professionals with Years of Experience... Is, " 40 to 140*F in 4 " written down in any Government Food Service Law Manual, or Word for Word on any fore mentioned Website or Charter?...NO...But it Has been adopted by This Site and others to protect our members...
Just a bit on Curing Safety...
Curing meat involves the use certain Chemicals among them Salt, Sodium Nitrite and Sodium Nitrate...These are all critical in preventing the growth of several dangerous forms of Bacteria. To that end...
For Safety, the owners and staff of SMF don't support the Smoking of Meat at temperatures lower than 200*F unless a Cure containing Sodium Nitrite Cure #1 or Tender Quick is used...The addition of Cure allows for Smoking anywhere between 40 and 200*F for an extended period of time...The only Exception is Bacon or if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more... To this end, Please don't post or follow recipes that are contrary to this...
Curing sausages to a dry or semi-dry state, such as pepperoni, salami, sopressata, Spanish chorizo and so on, in many cases, requires the use of a Sodium Nitrate/Nitrite blend, Cure #2, to produce the desired long cured items...Additionally a Temperature and Humidity controlled, Fermentation and Extended Curing must take place to reduce the Moisture content of the meat...This Requires Specialized Equipment that can maintain a Constant Relative Humidity and Temperature that is higher than that of a standard refrigerator...
There are Classic forms of Curing with just Salt, Prosciutto and Coppa come to mind, but they require a very specific set of Temperature and Salting Rules be followed and are not in any way a Beginner's undertaking. There is no reason we can't discuss age old techniques but please do not post general statements that make this type of Curing sound like they can be performed easily and under a broad spectrum of Temperature and Humidity conditions...
There are some Hot subjects that come up in Safety from time to time while Friendly debate is acceptable...Rude Arguing is not any kind of Fun and Threads may be Locked from time to time to allow a cooling off period...
Please be nice to one another... Disparaging Comments about another members Post, Education, Abilities or Intent...Is just not right and will have to be deleted with a Warning sent...Further infractions will be grounds for Suspension and/or Banning from the SMF...We all lose in this situation...
As new Questions arise or new Techniques are approved I will post additional information here...Enjoy and stay Safe...JJ
Thread Last Post Replies Viewsstarted by DaveOmak (2/24/15 at 9:27am)4/28/15 at 4:38am by Yvonne 6 236started by cal1956 (4/26/15 at 12:22am)4/26/15 at 12:22am by cal1956 0 126started by mohlrich (4/25/15 at 9:45am)4/25/15 at 12:47pm by Noboundaries 1 373started by KC5TPY (2/9/15 at 4:07pm)4/24/15 at 11:34pm by Yvonne 12 825started by Smokin Sid (3/31/15 at 6:10pm)4/8/15 at 12:04pm by timberjet 4 156started by Tim Ostrander (12/10/12 at 9:11pm)4/4/15 at 12:25am by Mikie 05 10 4,487started by Gumbeaus (3/26/15 at 1:23pm)3/29/15 at 12:34pm by eman 17 411started by logancp (3/18/15 at 2:22am)3/18/15 at 5:31am by Sota D 3 2543/10/15 at 1:52pm by Wade 122 4,124started by bmudd14474 (2/15/15 at 11:22am)2/15/15 at 11:42am by themule69 1 127started by inkjunkie (1/29/15 at 5:31pm)1/30/15 at 7:54am by themule69 5 232started by DaveOmak (1/29/15 at 11:44am)1/29/15 at 1:06pm by themule69 1 831/27/15 at 2:35pm by Welshrarebit 22 8191/18/15 at 4:45pm by DiggingDogFarm 54 2,940started by dirtsailor2003 (1/13/15 at 10:28am)1/13/15 at 1:39pm by themule69 1 151started by tomrip (12/24/14 at 7:02am)1/7/15 at 8:17am by inkjunkie 8 332started by Kevin James (1/3/15 at 2:48pm)1/5/15 at 5:58pm by inkjunkie 18 452started by cmayna (12/12/14 at 7:28am)12/31/14 at 10:15am by cmayna 5 202started by txfshrmn (12/30/14 at 5:27am)12/30/14 at 6:03am by DaveOmak 5 292started by davew (12/27/14 at 1:31pm)12/27/14 at 6:45pm by Trickyputt 1 78started by D-Train (12/18/14 at 7:08am)12/18/14 at 7:33am by GOLIATH 2 132started by JckDanls 07 (12/14/14 at 3:27pm)12/14/14 at 4:29pm by Troutter 2 155started by Beaverhunter (12/12/14 at 12:02am)12/12/14 at 9:08am by themule69 5 984started by Mike W (12/5/14 at 2:51am)12/5/14 at 9:50am by Mike W 6 176started by jimmydean (11/30/14 at 6:43pm)11/30/14 at 11:57pm by Wade 12 33011/25/14 at 11:24am by Mike W 49 1,651started by Chive5611 (11/18/14 at 5:09pm)11/21/14 at 6:31am by Noboundaries 5 128started by Schola1980 (10/31/14 at 2:30pm)11/3/14 at 4:08am by Chef JimmyJ 5 472started by MikeWysuph (10/28/14 at 12:31pm)10/30/14 at 12:15pm by Foamheart 9 318started by worktogthr (10/24/14 at 6:46pm)10/28/14 at 1:31pm by Chef JimmyJ 4 127started by jdoerr343 (8/28/14 at 1:01pm)9/15/14 at 3:35pm by jdoerr343 18 449started by Drjones2k14 (9/4/14 at 7:10pm)9/5/14 at 4:39am by Drjones2k14 1 214started by TravisG (8/5/14 at 4:52pm)8/29/14 at 9:55pm by Chef JimmyJ 13 8228/28/14 at 5:54am by TJohnson 25 918started by barkshark503 (8/27/14 at 8:45pm)8/27/14 at 10:27pm by Chef JimmyJ 1 2898/21/14 at 10:12am by SQWIB 31 602started by DaveOmak (8/21/14 at 5:24am)8/21/14 at 6:17am by themule69 1 76started by DaveOmak (8/21/14 at 5:21am)8/21/14 at 5:21am by DaveOmak 0 71started by dyslexic nam (8/6/14 at 7:26am)8/6/14 at 1:09pm by forluvofsmoke 5 352started by Shangster (8/5/14 at 4:45pm)8/5/14 at 5:01pm by java 1 297started by 2 Meat Heads (8/1/14 at 4:07pm)8/1/14 at 8:01pm by Addertooth 1 134started by DaveOmak (8/1/14 at 7:28am)8/1/14 at 7:44am by Chef Willie 1 70started by Restless Hog (7/29/14 at 4:04pm)7/31/14 at 4:12pm by JIRodriguez 6 112started by smokinbill1638 (7/24/14 at 4:28pm)7/30/14 at 1:12pm by smokinbill1638 11 906started by Chef JimmyJ (7/18/14 at 7:47pm)7/19/14 at 2:19pm by Bearcarver 9 845started by Not Bob Saggett (7/13/14 at 4:50am)7/15/14 at 8:52am by Chef JimmyJ 2 3287/8/14 at 10:28am by IAShane 30 1,135started by DaveOmak (6/9/14 at 7:02pm)7/8/14 at 4:27am by atomicsmoke 10 645started by Bobby21 (7/5/14 at 6:52pm)7/6/14 at 12:53am by Bobby21 11 351started by jfletcheriii (7/4/14 at 12:40am)7/4/14 at 4:29am by Chef JimmyJ 2 161
- Food Safety
- Micro Smoker
- › STURDY canopy needed 3 minutes ago
- › Chicken Cordon Bleu my first time 8 minutes ago
- › bought a new Thermoworks toy 8 minutes ago
- › Smoker Enclosure 10 minutes ago
- › Looking for a builder in New Jersey 12 minutes ago
- › Cold smoke attachment and bacon 13 minutes ago
- › Yeti Resting 13 minutes ago
- › PWE Pastrami Finally Done! The Slices and the Sandwich! 31 minutes ago
- › Double Smoked Ham (Bear Style) 32 minutes ago
- › Meat, Cats, and Guns oh my. 35 minutes ago
- › OKLAHOMA JOE'S LONGHORN TRIPLE (3) BURNER by wbf610
- › Traeger Texas Pellet Grill by ammaturesmoker
- › OKLAHOMA JOE'S LONGHORN SMOKER by Joseph Varaksa
- › Smokin-it model 3 by smokin-pete
- › Camp Chef Camp Chef Pellet Grill & Smoker Deluxe by CHRISTOPH
- › Outdoor Leisure Products (OLP) Smoke Hollow 47180T 4-in-1 by PhillipLeondria
- › Masterbuilt Dual-fuel Pro by StillAqua
- › Smoke Hollow 44241G2 44-Inch Vertical LP Gas Smoker by kentluman
- › Weber 731001 Smokey Mountain Cooker 22.5-Inch Smoker by jjcreole
- › A-MAZE-N-SMOKER by tjdcorona